Mushroom & Wild Rice Soup with Goat Cheese & Chives

Mushroom & Wild Rice Soup

with Goat Cheese & Chives

40 MIN
$18.99 2 Servings
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Carb Conscious
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From the Test Kitchen

This hearty soup features tender rice stirred into a savory mix of lemon-rosemary chicken broth, mushrooms, spinach, and parmesan. Toppings of tangy goat cheese and crispy onions lend even more exciting flavor and texture to this bowl of comfort.

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  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
fresh
ingredients
Mushroom & Wild Rice Soup with Goat Cheese & Chives
Title
  • ½ cup Red Rice Blend
  • 4 oz Mushrooms
  • 1 Yellow Onion
  • 3 oz Baby Spinach
  • 1 bunch Chives
  • 1 oz Goat Cheese
  • 1½ Tbsps Mushroom Duxelles
  • 1 Tbsp Verjus Rouge
  • 1 cup Lemon-Rosemary Chicken Bone Broth
  • 1 Tbsp Soy Sauce
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Crispy Onions
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Tips from Home Chefs

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Mushroom & Wild Rice Soup

Prepare the ingredients
1 Prepare the ingredients

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut the mushrooms into bite-sized pieces. Thinly slice the chives.

2 Cook the rice

Add the rice to the pot of boiling water. Cook, stirring occasionally, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.

Cook the rice
Make the soup & serve your dish
3 Make the soup & serve your dish

Once the rice has been cooking for about 10 minutes, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the verjus (carefully, as the liquid may splatter), soy sauce, and mushroom duxelles. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter) and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer 3 to 4 minutes, stirring occasionally, or until heated through. Add the spinach. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Turn off the heat. Add the cooked rice and parmesan; stir to combine. Serve the soup topped with the goat cheese (crumbling before adding), crispy onions, and sliced chives. Enjoy!

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